GREEN LENTILS AND EGGPLANT MEATBALLS WITH RAW TOMATO SAUCE

GREEN LENTILS AND EGGPLANT MEATBALLS WITH RAW TOMATO SAUCE

(4 servings)

• 250 g Green Lentils
• 1 eggplant
• 50 g Parmesan cheese
• 1 bunch of basil
• 2 rosemary sprigs
• 1 clove of garlic
• Bread crumbs
• Extra virgin olive oil
• Black pepper
• Salt

INGREDIENTS FOR THE RAW TOMATO SAUCE

• 4 ripe tomatoes
• 1 red onion
• 1 bunch of basil
• 1 teaspoon harissa
• Extra virgin olive oil
• Black pepper
• Salt

METHOD

1. First, rinse the lentils under running water, then cook them in plenty of boiling water, along with a bay leaf, for 40 minutes. Make sure you add salt only once the lentils are cooked.
2. Cut the eggplant into round slices. Cook lightly in a non-stick pan, without adding seasoning.
3. Blend the boiled lentils, eggplant, basil, grated Parmesan cheese and a clove garlic, until smooth. Gradually add the bread crumbs to the mix, until you obtain a thick, workable texture. Shape the mix into medium-sized meatballs, and roll each one in the bread crumbs, to create a thin outer crust.
4. Place the meatballs in the oven at 180°C, adding a tbsp of extra virgin olive oil and a couple of sprigs of rosemary. Bake for 20 minutes.
5. While your meatballs are cooking, prepare the tomato sauce. First, wash the tomatoes and cut a cross into the peel, on the side opposite the stem. Cook for a few minutes in boiling water, drain them and put them in cold water. This will allow the peel to come off easily.
6. With an immersion blender, blend the tomatoes, the red onion, the basil, a teaspoon of harissa, salt, pepper, extra virgin olive oil, until you obtain a rich, thick creamy texture.
7. Serve the hot meatballs with the tomato sauce. Enjoy!